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1
Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper.
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2
Let mixture rest for 10 minutes, until foam settles.
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3
Put the egg mixture in a squeeze bottle.
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4
Heat a non-stick pan over medium low heat and brush with olive oil.
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5
Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern.
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6
Cook for approximately 1 minute, and set aside.
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7
Repeat with remaining batter.
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8
To assemble the rolls, lay a crepe on a flat surface.
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9
Place mint and basil leaves on crepe.
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10
Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder.
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11
Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
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12
To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan.
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13
Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency.
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14
Remove from heat and set aside to cool.
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15
Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick.
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16
Season with salt.
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17
To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate.
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18
Serve fruits as a light refreshing side.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
